Sesame Miso Sauce
By Rachel Davies
Sometimes you need a sauce that makes you go ‘wow’, and here is your answer to upping the game.
You can pair this sauce with almost any vegetable and it will make the whole thing moreish and absolutely delicious.
This sauce is great drizzled over cooked spinach, cauliflower or roast sweet potato, mixed through boiled broccoli or beans, and even thinned down with a little oil to make a salad dressing for sugar snap peas and cabbage.
Remember to give your tahini a really good stir before using it, as it tends to separate and clump at the bottom.
Here I used the sauce with roasted romanesco cauliflower. To do the same, cut the cauliflower base so that it sits flat, and remove the leaves. Place on a baking tray, rub with a little oil and roast in a preheated oven at 180C for 30 minutes or until cooked through.
Then drizzle with the sauce, add a sprinkle of sesame seeds and serve!
Enjoy these salty, creamy flavours that will make your vegetables the highlight of your meal (if they’re not already?!).
Sesame miso sauce
Serves 4
Ingredients
2 tablespoons white miso paste
1 teaspoon sugar
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons tahini paste
2 tablespoons sesame oil
1 tablespoon water
Mixed black and white toasted sesame seeds
Method
- Stir together the miso paste, sugar and soy until smooth and combined.
- Add the vinegar, tahini, sesame oil and water, and stir until smooth.
- Refrigerate until you need the sauce. Then drizzle over cooked vegetables, sprinkling with sesame seeds before serving.
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